I’ve had a few people asking for the focaccia recipe I mentioned here, so here goes.

It comes from Annabel Langbein‘s The Free Range Cook and someone has helpfully transcribed it here.

Other than the description above, Bob mentions that you should mix the extra virgin olive oil together with the potato using a fork until it’s smooth before adding it to the dough.

Yes, potato in a focaccia recipe – some say this betrays our Irish roots, they’re probably right, but it makes for pretty fabulous bread.